Instant Pot Homemade Chicken Broth and Soup Once you’ve made this broth, you’ll never want canned soup again!

Ingredients:

1) One whole pasture-raised chicken, if possible corn and soy free.

2) One bunch of celery

3) One large carrot

4) One large onion

5) Dried thyme

6) Dried dill

7) Quality sea salt

8) Ghee

9) Two cups of water (500 cc), plus an additional two cups reserved.

Start by cleaning and chopping the vegetables and setting them aside in a bowl.

I used four stalks of celery. Peel and chop one carrot. Coarsely chop one large onion. The texture of the vegetables can be adjusted by changing the size of the pieces. Leave them larger for a crunchier texture, or cut them smaller for a softer texture.

Separate the whole chicken into parts. There are many YouTube videos demonstrating this process. Use whichever method works best for you. I prefer to cut the wings at the joints. Then, separate the back from the “crown,” which is the two breasts and bones together. Finally, remove the legs and include the “oyster” meat. The back and rib cage will flavor the broth, which is the base for the soup.

If you prefer dark meat in your soup, add the leg quarters. Do not cook the white meat when making the broth because it will overcook. If you prefer white meat, cook it separately. See the sous vide chicken breast recipe for instructions on cooking white meat. I like to vacuum seal and freeze any leftover meat.

Set the Instant Pot to sauté and add two tablespoons of ghee. For an Asian flavor, use coconut oil and finish with ginger and scallions.

When hot, add the backbone with the skin. If the chicken is small, add the wings as well.

Coat the chicken in the melted ghee and leave it alone for about five minutes. The goal is to caramelize the skin for flavor.

If you have a second Instant Pot, now is a good time to vacuum seal and sous vide cook the white meat.

Add one teaspoon of salt and scrape the chicken loose. Then, add half a cup of water to deglaze the bottom. Use your heavy spatula to scrape it clean. We want that flavor in the broth.

Turn the Instant Pot off.

Add the remaining water to make 2 cups total. Close the lid.

Pressure cook on high for 12 minutes, followed by a 5-10 minute natural decompression. Then, open the pressure release valve.

Place the chopped vegetables in a pot along with one to two teaspoons of dried thyme and/or dill. Use whatever flavor you prefer. Add another teaspoon of salt.

When the chicken broth is finished, pour it over a strainer placed over the pot of vegetables. Add the remaining two

cups of water, stir, and bring to a boil. Watch carefully, and turn off the heat just as the broth begins to boil.

While the broth is heating up, pick the dark meat off the wings and back. Reserve it to put into the soup stock.

Turn off the heat as soon as it begins to boil, add the dark meat, and cover. Do not stir. Once cooled, add the white meat that has been cooked sous vide and reheat to serve.

After refrigerating it, you will see a layer of fat on top. I don’t recommend removing it because it’s very nutritious.